Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

Melt the butter in a saucepan over low heat. Add the chopped onion and saute until soft and translucent. Remove the onion from the heat.
Now set your kids to work peeling the apples while you peel, seed, and chop the squash. Core and chop the peeled apples.
Add the apples, squash, juice or cider, and chicken stock to the onions and bring to a boil. Then lower the heat and simmer partially covered for 25 minutes.
Add the brown sugar, pumpkin pie spice, and salt and pepper. Puree the soup, reheat, and serve. Makes 6 to 8 servings.

Place the corned beef along with the pickling spices, onion and garlic in a slow cooker/crock-pot, top with the Guinness and cook on low until fork tender, about 8-10 hours.

Set the corned beef aside, strain the solids from the Guinness and juices, place the liquid into a large sauce pan, add the brown sugar, mustard, Worcestershire sauce, salt and pepper, bring to a boil reduce the heat and simmer to reduce by half, about 15-20 minutes.

Cut the fat layer from the corned beef, glaze with the Guinness glaze and bake in a preheated 400F oven until the glaze starts bubbling, about 10-15 minutes.

Toss carrots and 1/4 cup glaze in large bowl to coat. Sprinkle carrots with salt and pepper. Roast until carrots are tender, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley.

Combine milk, butter, sugar and salt. Add water. then add yeast (dissolved according to package directions). Mix well. Blend in the egg. Gradually add flour. Mix until dough is well blended and soft. Shape dough into small balls on a well-floured board. Place 3 balls in a greased muffin tin cup. Let rise about 1 ½ to 2 hours in a warm place or until double in bulk.

Stir cake mix with pudding. Add 1 tsp almond extract. Add water and oil to the mix. Then add extract. Add the eggs, one at a time, using low speed of mixer. Beat 5 minutes. Grease a large angel food cake or bundt pan. Bake at 350°F for 45 to 50 minutes. Cool, then remove from pan.

We give thee thanks, almighty God, for all your benefits, who livest and reignest forever and ever. Amen.

May the Lord grant us His peace. And life everlasting. Amen.

Alternate conclusion:And may the souls of the faithful departed, through the mercy of God rest in peace. Amen.

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